Raise your hand if you've got left over pumpkin purée - if so, have no fear a recipe to make is here!

Sometimes, I want ice cream for dinner. And by ice cream, I really mean Wink Frozen Desserts.​Except, that's not acceptable when you are the protein princess and know that your body needs protein, veggies AND a good balance of carbs to have happy intestines.

With a bit of inspiration from The Fit Foodie Mama,​I developed this recipe two years ago, loved it, and then somehow forgot all about its deliciousness until now. When I realized eating the pumpkin straight from the can probably wasn't the best use of it as a resource...

This is a VERY versatile recipe and essential is: Sauce + Pasta Option + Protein Option + Heat = EATONLY EAT IT COLD IF YOU ARE WEIRD LIKE ME :) Hence the ice cream reference...and this resembling a similar thick and creamy consistency.

Protein - Pre-cook the protein before adding to the sauceGround Turkey (my top choice)Chicken -quick prep or easy to cook options to add in see below links: - "Grilled" (for those of you who don't have a grill like me) - Baked - Crockpot - to shredSalmon - grilled or broildGround Beef

1. Mix together pumpkin purée, garlic powder, cumin, onion powder, and optional: chili powder or paprika for some heat OR Nutritional Yeast for some "cheese"2. Taste, adjust ingredients if necessary, start preparing noodles, if necessary at this point3. Add liquid base (see above options) while stirring on low heat in a skillet or sauce pan (If you are weird like me, you skip this step, put it in the fridge and let chill to eat cold)4. Heat sauce to a boil, reduce heat5. TOP your pasta with sauce OR mix in meat and sauce with skillet/sauce pan to immerse it in flavor​6. Serve with a side of your favorite veggie OR mix them in as well :)

Kale is the new green. Seriously, spinach has fallen to the way side over the last year for me since I found this luscious, leafy green. Not to mention, it's a nutritional powerhouse, loaded with vitamins, minerals, fiber, antioxidants and packs a mean punch with cancer fighting compounds. Oh and did I mention that it's IBS friendly?

ANYWAY - enough science, that's never been my strong suit anyway, just call me the KALE QUEEN, since I go through an entire bulk bag a week, all by myself because I eat it every day.

I've been getting A LOT of questions on HOW I prepare my kale, so today I am sharing my secret - THE BROILER. Also famous for my No Grill Grilled Chicken

It's quick and easy to cook up your kale in bulk with minimal effort and maximum deliciousness, hello veggie prep made easy! And no, I am not referring to charred Kale Chips, that IS an option, but my method of prepping has you remove the kale from the broiler BEFORE it turns into chips so you're eating softened kale leaves, with hints of charring.

Now - I buy my Kale already cut and cleaned in a bag from Wegmans like this BUT if you buy it fresh you must FIRST clean and cut the kale up prior to cooking! This also will not work with Frozen Kale, which can be found at Trader Joe's!

BEFORE BEGINNING - IF you do not live alone, OPEN a window or light a candle, cooked kale is pungent to those who do not enjoy its goodness, I have been told it smells worse than IBS farts :)

Broil - do NOT use your broiler on high, your kale will burn!1. Turn broiler on2. Line a pan with aluminum foil, spread Kale across3. Cook Kale for about four minutes (or after two minutes, open your oven, mix the kale up and cook for another two minutes to avoid charring the kale)This is NOT a leave the kitchen method, you must stay close in case your kale crisps quicker than you anticipated!

Skillet Saute1. Spray a pan with Pam/Canola Oil or use Olive Oil (add salt, pepper, garlic, etc. if you desire)2. Add a heaping of kale, cook on medium heat until it begins to shrink and wilt downI saute my kale plain, I like it best this way but you could add seasoning!

Other Ways to Cook Kale in Bulk for Meal PrepBlanching1. In a large pot, bring water to a boil on high (again, add salt, pepper, garlic, etc. if you desire)2. Add kale to the pot3. Cook seven minutes or longer, depending how "soft" you want your kaleThis is my LEAST favorite way to eat kale, it becomes WAY too soggy in my opinion

- I love my kale plain, no seasoning, but feel free to go to town with whatever suits your taste buds- KALE BURNS QUICKLY - MONITOR YOUR BROIL METHOD, everyone's broiler works at different rates- Let Kale cool COMPLETELY before storing in tupperware containers. - If you store it in a plastic bag, stick in a paper towel to avoid moisture build up

Are you a Kale King or Queen? If not, what vegetable reigns on your plate kingdom nightly?

Sometimes, all you really want is a soft and chewy cookie, with bits of chocolate melting in your mouth with each bite. And you want multiple bites, so mini size morsels are simply not going to cut it when trying to calm your cookie craving. That's where the protein comes in. Protein makes everything more satiating, EVEN cookies, or cake or whatever you want to call this gluten free, dairy free, quick and easy crossbreed I've created.

This "cookie" is dense, and a bit on the dry side, so you could tweak the ingredients by adding in greek yogurt, apple sauce, or pumpkin to moisten it up, but served with a glass of milk (lactaid for me!) and enough chocolate chips inside, the cookie to chip ratio combatted any dryness.

1. Add dry ingredients (optional add ins included) to a mug or small bowl2. Add in milk, or other wet ingredients until it becomes a paste - this took me about two splashes worth3. Add in a handful of chips - push them down to evenly spread them out4. Microwave for 20 seconds, the "cake" will RISE, when it is just about to come over the sides of your mug bowl, STOP the microwave, pat the "cake" if it is still liquidy then microwave in 5 second intervals, but BE CAREFUL - YOU CAN OVERCOOK IT, THEN IT WILL BE GROSS :) 5. Plop onto a plate and enjoy!

Tips/Notes- You can use WHATEVER Protein Flavor you want as your cookie base to switch up the flavors- This can be made with any milk alternative that suits your dietary needs- As stated above, this is on the DRY side, it is NOT a moist cookie nor am I going to lie to you and tell you it tastes just like a soft and chewy chips ahoy, but it takes less than five minutes and five ingredients to make, satisfies a craving AND fills you up, double win in my book! To make it more moist, play with the ingredient ratios and try adding: applesauce, greek yogurt, or pumpkin puree- Top with Wink or Ice Cream of your Choice- Drizzle with any of my healthy and easy topping ideas: - Chocolate Mousse - Peanut Butter Protein Sauce - Chocolate Pudding/Freezer Fudge (Dairy Free!) - Vanilla Cinnamon Almond Butter

Whether you're celebrating Cinco De Mayo or just looking for a fiesta of flavor THIS easy, creamy, healthy taco dip or sauce is JUST what you need!

There is a lack of Celiac Safe Taco Seasoning and the only one I could find contained milk, so I started making my own, except the spice blend was irritating my IBS, so I stopped all together and relied on toppings to make my plain ground turkey have a taco flair.Except it wasn't the same.And I missed guacamole. (Silly FODMAPs)

SO, I CREATED THIS: Creamy, protein packed, and full of taco flavor with only four ingredients. Using greek yogurt instead of sour cream packs this dip with protein!

Use this as a dip for chips, or as a condiment for your tacos!

Depending on your taste preferences and amount you want to make you can use more or less of the ingredients below.

1. In a small bowl or the actual yogurt container, add in tomato paste, stir and taste. You want there to be more tomato flavor than yogurt2. Add in chili powder and cumin, taste, adjust seasoning if necessary

Options for Eating

Use as a dip for tortilla chips, cut up peppers, snap peas, other raw veggies

Use as the base layer for a dip, top with tomatoes, lettuce and cheese like this

Mix your ground turkey with this or top your ground turkey tacos with this as a fiesta of flavor and guacamole substitute.

Mix in with shredded chicken for chicken tacos

Tips/Notes- Adjust the amount of ingredients used, depending on how much dip or sauce you want- Extra dip can be refrigerated and saved in an airtight container for up to five days- Greek Yogurt pumps up the protein content of this, but sour cream could be used i you can tolerate it

Whoever invented the crockpot, is a genius, hands down. What better way to prep meat in bulk than to let it simmer in its own juices? Most people associate the crockpot with Winter, soups, and stews, but I am about to blow your mind with how you can use your Crockpot to bulk cook chicken to make a variety of meals through out the week! That's right, get ready to have a lot more free time with this simple set and forget recipe with LOTS of ways to switch it up!

1. Spray bottom of crockpot with oil(to prevent chicken from sticking and burning)2. Pour in 1 Cup Water3. Add Chicken Breasts4. Add Garlic Powder & Pepper, topping chicken breasts, then stir the surrounding water5. If Chicken Breasts are not at least halfway covered with water, add an additional half cup of water6. Cook on low 4-6 hours, depending on how many chicken breasts you have, and the strength of your crockpot, you will know better than I do!

AfterUse a fork or this Pampered Chef gadget to shred the chicken, let it cool while marinating in the juicesORLeave Chicken as whole breasts/cut intro strips

Personally, I shred the chicken, let it cool, then store it, juices and all in containers. THEN through out the week, I add sauces, vegetables, or spices, to my shredded chicken to make meals! By prepping the meat "plain" or "basic" as I like to call it, you give yourself more options through out the week to incorporate variety and satisfy whatever craving your body calls for that day!

Tips/Notes- Use Chicken Broth/Chicken Stock instead of water - Make sure it is GF- Switch this idea up with a variety of spices, use your favorites! Some suggestions: - Italian Seasoning, Oregano, Basil, Crushed Red Pepper - Cumin - Curry - Chili Powder